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Recent Review

I took others' advice and made this salmon with the beet sauce with the pan-seared seabass recipe elsewhere on this site. My comments on that sauce are found on that recipe, but note that I reduced the water by 2/3, which made an incredible difference and a thicker, sweeter, more substantial sauce. For this salmon, I recommend sticking with the recipe's panko rather than regular breadcrumbs. Panko is lighter and results in a flakier crust. The horseradish-panko mixture is perfectly tart in contrast to the sweetness of the roasted beets with balsamic vinegar. I served the salmon over a bed of couscous and sauteed spinach, and every plate was clean!